This is an old favourite recipe, which we’ve recently given a revamp to make it even better for you. It’s not the most beautiful salad around but it’s incredibly delicious and simple to make. The squash is roasted until tender with cumin and cinnamon, before being tossed with lentils, quinoa, raisins and toasted pine nuts and then drizzled with a tahini, lime and maple dressing. I like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when I serve it.

1 butternut squash, peeled and cut into bite-sized pieces

2 carrots, peeled

100g green lentils

100g quinoa

Handful of pine nuts

1 teaspoon ground cumin

1 teaspoon cinnamon

50g raisins

Pinch of sea salt

Pinch of pepper

For the dressing

3 tablespoons olive oil

2 tablespoons tahini

Juice of 1 lime

Pinch of chilli flakes

1 teaspoon maple syrup

Preheat the oven to 190c, fan setting.

Place the chopped butternut squash into a baking tray and drizzle with olive oil, cumin, cinnamon, salt and pepper.

Cook in the oven for 35-40 minutes until soft, adding the pine nuts for the last 2-3 minutes - they toast quickly though so keep an eye on them.

Cook the quinoa and lentils together in a pan over a medium heat with about double the amount of water, it should take around 15 minutes to cook through.

Grate the carrots into a large bowl and mix through the pine nuts, raisins, cooked lentils, quinoa and butternut squash.

Pour in the dressing ingredients and give everything a really good mix before serving.